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Brisket Hashbrown Casserole

Brisket Hashbrown Casserole is a delicious and hearty dish that is perfect for a busy weeknight meal. The combination of hashbrowns, smoky brisket and creamy sauce is simply irresistible.

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Brisket hashbrown casserole in a 9 x 13 pan.

Why You’ll Love this Brisket Hashbrown Casserole

  • It’s is to assemble and can be baked on the grill or in the oven.
  • Delicious flavor combination of smoky brisket and cheesy potatoes.
  • Uses leftover brisket for a family favorite dinner.
  • Easy to customize with different cheeses or add in peppers and onions for O’Brien style hashbrowns.
Ingredients for brisket hashbrown casserole.

Ingredients for Hashbrown Casserole with Smoked Brisket

  • Smoked Brisket – Chopped
  • 3 pounds russet potatoes – or 2 packages of refrigerated shredded hash brown potatoes
  • Large Onion – Diced
  • Cheddar Cheese – Shredded
  • Sour Cream
  • Cream of Mushroom Soup
  • Butter
  • Granulated Garlic
  • Kosher Salt
  • Pepper

How to Make Brisket Hashbrown Casserole

Creamy sauce for brisket hashbrown casserole in a bowl.
  1. In a bowl, whisk together sour cream, cream of mushroom soup, melted butter, garlic, salt and pepper. 13 x 9 inch pan with shredded potatoes, cheese, brisket, onions and sauce.
  2. Peel and shred potatoes. Rinse well, squeeze out excess water and place in a 9 x 13 inch casserole dish.
  3. Add diced onions to the casserole dish.
  4. Reserve 1/2 cup of brisket and 1/2 cup of shredded cheese for the top of the casserole.
  5. Add remaining brisket, cheese and sauce to the casserole dish. Brisket hashbrown casserole mixed together in a 9 x 13 pan.
  6. Mix well and spread evenly. Hashbrown casserole with cheese and brisket.
  7. Top with reserved brisket and cheese.
  8. Bake for 45 minutes to 1 hour until cheese is melted and casserole is baked through. Brisket hashbrown Casserole with cheese.
  9. Remove from oven, rest 5 minutes before serving.
  10. Garnish with cilantro if desired.
Hashbrown casserole with brisket in a baking dish, spatula serving.

How to Store and Reheat

  • Store leftover hashbrown casserole in an airtight container in the refrigerator up to 4 days.
  • Reheat casserole in a baking pan in a 350° oven for 15 minutes or in a non-stick skillet over low heat, stirring occasionally until heated through.

Variations

  • Cheese: Swiss, pepper-jack or colby-jack are great options.
  • Make it Spicy: Add chopped jalapeños in with the shredded potatoes.
  • Toppings: Add cooked and crumbled bacon, green onions or french fried onions to the top before baking.

More Leftover Brisket Recipes to Try

Plate of hashbrown casserole with brisket and cheese.

Brisket Hashbrown Casserole is a savory casserole to add to any meal of the day and is the perfect recipe for leftover brisket.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Hashbrown casserole with cheese and brisket.
Yield: 6 Servings

Brisket Hashbrown Casserole

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Brisket Hashbrown Casserole is a delicious and hearty dish that is perfect for a busy weeknight meal. The combination of hashbrowns, smoky brisket and creamy sauce is simply irresistible.

Ingredients

  • 1 pound smoked brisket, chopped
  • 3 pounds russet potatoes or 2 packages refrigerated shredded hashbrown potatoes
  • 1 large onion, diced
  • 1 ½ cups sour cream
  • 10 ounce can cream of mushroom soup
  • ½ cup melted butter
  • 2 tablespoons granulated garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 3 cups shredded cheddar cheese, divided
  • 2 tablespoons chopped cilantro, optional for garnish

Instructions

  1. Preheat grill to 350°,
  2. In a large bowl, whisk together sour cream, cream of mushroom soup, melted butter with garlic, salt and pepper.
  3. Peel potatoes and shred on the large side of a box grater.
  4. Rinse the potatoes 2- 3 times and squeeze out the excess liquid. Place into a 9 x 13 inch casserole dish.
  5. Reserve 1/2 cup brisket and 1 cup of cheese. Add remaining brisket, remaining cheese, diced onions and sauce to the potatoes.
  6. Mix well and spread evenly.
  7. Top with remaining brisket and cheese.
  8. Bake for 45 minutes to 1 hour or until potatoes are cooked through and casserole is bubbling around the edges.
  9. Remove from grill and garnish with cilantro if desired.

Notes

  • Store leftover hashbrown casserole in an airtight container in the refrigerator up to 4 days.
  • Reheat casserole in a baking pan in a 350° oven for 15 minutes or in a non-stick skillet over low heat, stirring occasionally until heated through.
  • Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 1022Total Fat: 63gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 23gCholesterol: 213mgSodium: 1029mgCarbohydrates: 69gFiber: 7gSugar: 8gProtein: 45g

    Nutritional information is estimated and may not be accurate.

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